Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Effects of Solvent Extracts of Lycii fructus Powder (LFP) and Maejakgwa Made with LFP

구기자 용매추출물과 구기자 매작과의 항산화 효과

  • Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Dong-Han (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 박복희 (목포대학교 생활과학부 식품영양학) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학) ;
  • 김동한 (목포대학교 생활과학부 식품영양학)
  • Published : 2005.11.01
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Abstract

The purpose of this study was to investigate the antioxidative effects of Lycii fructus powder (LFP) solvent extracts and Maejakgwa made with LFP. The solvent extracts of LFP were added to soybean oil in the quantity of $0.05\%$. The solvents used were methanol, ethanol, ethyl acetate and petroleum ether. Soybean oil without the addition of LFP was used as a negative control. Soybean oil with $0.02\%$ butylated hydroxytolune (BHT) and $\alpha$-tocopherol were used as positive controls. Each sample was stored at $50^{\circ}C$ for 30 days. The oxidation level of these samples was determined by measuring the acid value, peroxide value and thiobarbituric acid (TBA) value. The oxidation level of solvent extracts of $0.05\%$ LFP was lower than both the negative control and $\alpha$-tocopherol. Especially, methanol extract of $0.05\%$ LFP was the lowest. The methanol extract (320 min) and ethanol extract (316 min) demonstrated longer induction periods, compared to the control (253 min), $\alpha$- tocopherol (255 min) and BHT (309 min) by Rancimat method. Acid value of Maejakgwa was increased during the storage time, but it was lower in Maejakgwa made with LFP than in the control group. Peroxide value was increased rapidly for 30 days and then decreased. TBA value was lower in Maejakgwa made with 3, 6, $9\%$ LFP than in those made with $15\%$ LFP and the control.

구기자 용매추출물의 항산화력과 구기자 분말을 첨가한 매작과의 저장과정 중 항산화 효과를 확인함으로써 구기자 이용의 효율성 증대를 모색하고자 하였다. 식용 대두유에 BHT와 $\alpha$-Toc은 $0.02\%$ 첨가하였고, 구기자 용매 추출물(MeOH, EtOH, EA, PE)은 $0.05\%$씩 첨가하여 oven법으로 항산화효과를 살펴본 결과, 산가의 경우 대부분의 시료가 대조구보다 높은 항산화 효과를 보였으며, 특히 MeOH의 추출물은 뚜렷하게 항산화 효과가 높은 것으로 비교되었다. 과산화물가는 저장 10일 이후부터 증가하기 시작하여 그 후25일까지 급격히 증가한 후 감소하는 경향을 보였으며, MeOH 추출물은 가장 항산화 효과가 높게 나타나 BHT보다 약간 낮거나 비슷한 수준이었고, TBA가는 구기자 용매추출물이 전반적으로 대조구와 $\alpha$-Toc에 비해 낮은 값을 나타내었다. Rancimat 방법으로 구기자 용매추출물의 유도기간을 측정한 결과 대조구의 경우 $253\pm0.02$분, PE군은 $256\pm0.18$분, $\alpha$-Toc군은 $255\pm0.17$분, EA군은 $305\pm0.17$분, BHT군은 $309\pm0.05$분, EtOH군은 $316\pm0.01$분, MeOH군은 $320\pm0.05$분의 순으로 나타나 BHT 첨가군보다 MeOH군과 EtOH군의 항산화효과가 더 높음을 알 수 있었다. 구기자 분말을 첨가한 매작과의 저장기간에 따른 산가는 모든 실험군에서 유의적으로 증가하였고, 대조구보다 구기자 첨가군에서 더 낮았다. 과산화물가는 저장 30일까지 급격히 증가한 후 감소하는 경향을 보였으며, TBA가는 구기자 $3\%,\;6\%$ 및 $9\%$ 첨가군은 대조구보다 낮은 값을 나타내 지방의 산화를 지연시켰으나 $15\%$ 첨가군에서는 오히려 대조구보다 높아 산가와 같이 산화를 촉진하는 것으로 나타났다.

Keywords

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